Ingredients with Measurements:
- 1 cup of ground pork
- 1 cup of minced vegetables (carrots, onions, and garlic)
- 1 cup of jatjuk (Korean pine nut porridge)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 package of mandu wrappers
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Spoon
- Frying pan
- Steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, minced vegetables, jatjuk, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take one mandu wrapper and place a tablespoon of the filling in the center. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal the mandu. Repeat until all the filling is used up.
3. Heat a frying pan over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the mandu and cook until the bottom is golden brown, about 2-3 minutes. Flip the mandu and cook the other side until golden brown.
4. If you prefer steamed mandu, place them in a steamer basket and steam for 10-12 minutes.
5. Serve hot with soy sauce or dipping sauce of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Frying pan: medium-high heat
Steamer: medium heat
Serving size:
Makes about 20-25 mandu
Nutritional information:
Calories per serving: 80
Fat: 4g
Carbohydrates: 7g
Protein: 4g
Substitutions for ingredients:
Ground pork can be substituted with ground beef, chicken, or tofu. Vegetables can be substituted with any minced vegetables of your choice. Jatjuk can be substituted with mashed potatoes or sweet potato puree.
Variations:
Add chopped kimchi or gochujang to the filling for a spicy twist. You can also add chopped shiitake mushrooms or water chestnuts for added texture.
Tips and tricks:
Make sure to seal the mandu tightly to prevent the filling from spilling out during cooking. You can also freeze the uncooked mandu for later use.
Storage instructions:
Store leftover mandu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the mandu for 5-7 minutes or microwave for 1-2 minutes.
Presentation ideas:
Arrange the mandu on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or sliced chili peppers.
Pairings:
Jatjuk mandu pairs well with a side of steamed rice and Korean-style pickled vegetables.
Suggested side dishes:
Kimchi, pickled radish, or cucumber salad.
Troubleshooting advice:
If the mandu wrapper tears while folding, discard it and start with a new wrapper. If the filling is too wet, add more mandu wrapper or bread crumbs to absorb the excess moisture.
Food safety advice:
Make sure to cook the mandu thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Mandu is a traditional Korean dumpling that has been around for centuries. It is often served during special occasions and celebrations.
Flavor profiles:
Jatjuk mandu has a savory and nutty flavor from the pork and jatjuk filling, with a slight sweetness from the vegetables.
Serving suggestions:
Serve jatjuk mandu as an appetizer or as a main dish with a side of rice and vegetables.
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Region: Korean